WO2019098420A1 - Method for preparing rice paste, and rice paste prepared thereby - Google Patents

Abstract

The present application relates to a method for preparing rice paste and rice paste prepared thereby.

Description

A method for producing a rice paste and a rice paste

The present application relates to a method of producing a rice paste and a rice paste produced thereby.

Rice produced and consumed as stocks in Asia has been steadily declining in average consumption per capita as domestic diets have diversified recently, and various attempts have been made to increase the consumption of rice. Specifically, rice has been developed mainly in the form of other forms of stock such as rice cake, porridge, cotton, beverage such as alcoholic beverages or confectionery, but the range of processing is limited and various consumption patterns, stability, In order to meet the consumer's demand for convenience and health functionalities, steady research is needed.

Specifically, in the case of the conventional rice gypsy beverage in the form of a liquid formulation of rice processed products, if it is manufactured according to a conventional method, the rice is produced through the process of gypsum or saccharification, The conditions are also not suitable for mass production, and as the time required for production is prolonged, deterioration of product quality, such as browning, generation of odor and destruction of nutritional components, may be a problem.

Conventionally, in order to solve such a problem, Korean Patent Laid-Open Publication No. 10-2000-0006601 has devised a method of increasing sweetness by simply adding and applying an enzyme agent. However, due to an increase in manufacturing cost, an artificial already, And a method of using fine rice powder as disclosed in Korean Patent Publication No. 10-2000-0002389 has been devised. However, there has been a problem that when the product is consumed, the product has poor pliability or poor palatability due to precipitation .

Therefore, it is required to develop a manufacturing method of rice paste that ensures sensory and quality stability and nutritional value in order to increase the consumption of rice.

[Prior Art Literature]

[Patent Literature]

(Patent Document 1) KR 10-2000-0006601 A1 (Feb. 2, 2000)

(Patent Document 2) KR 10-2000-0002389 A1 (Jan. 15, 2000)

In order to solve the above-mentioned problems, the present application has been made in order to solve the above-mentioned problem, 1) a step of immersing and rinsing rice in purified water, 2) adding? -Amylase to the rice to be cooked, 3) And liquefying the liquefied rice; and 4) wet pulverizing the liquefied rice.

The present application also aims to provide a rice paste produced by the above-mentioned production method.

In order to accomplish the above object, the present invention provides a method of accomplishing the above object, comprising the steps of 1) immersing and boiling rice in purified water, 2) adding α-amylase to the cooked rice, 3) adding the α-amylase- And 4) wet pulverizing the liquefied rice. The present invention also provides a method for producing a rice paste comprising the steps of:

The step of immersing and boiling the rice is a step of immersing and boiling the rice in purified water for the purpose of pretreatment of the rice, and the rice may be specifically one or seventeen varieties, more specifically, seventeen varieties. In the case of one product or 17 varieties of western rice, the sensory evaluation of the rice paste produced by the difference of the metabolites produced during the manufacturing process compared to the imported rice in the use of the rice paste as the raw material is excellent, and the nonvolatile component GABA (gamma-aminobutyric acid) content is also high.

Specifically, the steaming may be performed at 40 to 70 ° C for 1 to 2 hours, more specifically at 50 to 60 ° C for 1.5 hours. In the case of steaming outside the above range, the added? -Amylase described later may not contain enough moisture to sufficiently sacrifice rice, or it may cause degradation such as browning due to excessive cooking.

The α-amylase addition step is a step of adding α-amylase to the ripened rice, so that the added α-amylase can sacrifice the rice in which the ripened rice is added. Specifically, the? -Amylase may be added in an amount of 0.1 to 0.25% by weight, more specifically 0.15 to 0.2% by weight, based on the rice to be cooked.

The α-amylase is stable to heat and is efficient for protein separation, and can be usefully used in enzymatic treatment of protein-rich rice. In addition, when? -Amylase is added in an amount of less than 0.1% by weight, it may take a long time for the rice to liquefy to the desired level, and if it is contained in an amount exceeding 0.25% by weight, excessive quality of the product due to excessive fermentation There is a problem that can fall.

The stirring and liquefaction step is a step for stirring the added? -Amylase so that the added? -Amylase can sufficiently react with the ripened rice. Specifically, the stirring and liquefaction are performed in a mixing tank at 50 to 100 ° C for 1 to 3 hours, The mixture can be liquefied by stirring at 60 to 80 ° C for 2 hours. If stirring and liquefaction are carried out under the above-mentioned range, the rice may not be sufficiently liquefied or the quality of the product may be deteriorated due to excessive fermentation.

The wet pulverization is a wet pulverization of the rice to be liquefied, and the raw material can be pulverized as it is without any drying process as compared with the conventional dry pulverization, so that there is an advantage of shortening the manufacturing process and it is possible to apply to beverage in comparison with existing dry pulverized rice flour The high raw material, that is, the physical properties in paste, can be secured, and the superiority of the sensory test with superior necking was confirmed.

Specifically, the wet milling can be carried out by using a micromill milling method by a blade cutting method. The micromill has a feed ratio of rice: purified water of 3: 7 to 4: 6, specifically, a weight ratio of 3.5: 6.5 To be wet-pulverized. When put into a micromill outside the above range, the grinding efficiency may be lowered.

After the wet pulverization step, the particle size of the pulverized rice may be 10 to 50 mu m, and specifically 50 mu m or less. If the particle diameter of the ground rice is less than 10 탆, the time of the wet grinding step may be increased. If the particle size exceeds 50 탆, the product may be grinded and the texture may be deteriorated.

Also, the method of producing the rice paste may include 4) a step of wet-milling 5) a step of pressure homogenization of 80 to 170 bar; And 5) high temperature instant sterilization at 90 to 110 DEG C for 10 to 50 seconds. The quality uniformity of the rice paste can be uniformed through the pressurizing and homogenizing step and the quality deterioration caused by the high temperature instant sterilization step can be reduced. In addition, the high-temperature instant sterilization step can inactivate the? -Amylase in the rice paste and ensure the microbial stability of the produced rice paste.

Another aspect of the present application can provide a rice paste produced by the above-described production method. The paste is suitable for mass production with homogenization and sterilization ensuring microbial stability, while improving the flavor and improving the health functionalities.

According to the manufacturing method of the present application, there is an effect of providing a rice paste which is suitable for mass production with microbial stability secured through homogenization and sterilization, while improving flavor and health function.

Fig. 1 shows a flow chart of the rice paste production method of the present application.

Hereinafter, the present application will be described in more detail by way of examples. However, the embodiments are merely examples of the present application, and the scope of the present application is not limited to the scope of the embodiments.

Example 1: Preparation of rice paste

(2014, Suwon, Gyeonggi Province), Suwon 17 (2014, Chungcheongbuk - do Jincheon) and the United States of America. Chinese and Thai rice were prepared (see Table 1).

The rice paste was prepared in the same manner as described in Fig. Specifically, raw rice (white rice) was immersed in purified water and then steamed at 50 to 60 ° C for about 1.5 hr. Next, 0.15 to 0.2% of? -Amylase was applied, and the temperature of the mixing tank was set to about 60 占 폚 or higher, followed by liquefaction with stirring for 2 hours. Next, wet milling was carried out using a micromill so that the particle diameter of the rice became 50 탆. Micromill is a cutting method in the form of cutting blade. The feed rate of rice is 35% of rice and 65% of purified water. After finishing grinding, the following quality control standards were set. Finally, pressurized homogenization was performed at a level of 100 ~ 150 bar for homogenization, and after sterilization by high temperature short time (HTST), it was cooled and packed.

Comparison of Rice by Variety / Origin

	Breed name	Year of production (cultivation area)
Domestic	One dish (white rice)	Year 2014 (Suwon, Kyonggi-do)
	Weston 17 (brown rice)	Year 2014 (Jincheon, Chungcheongbuk-do)
	SeoNon 17 (White rice)	Year 2014 (Jincheon, Chungcheongbuk-do)
Imported (1st grade)	US (White rice)	Year 2013
	Made in China (White rice)	Year 2013
	Thai (white rice)	Year 2013

Example  2. Rice Paste  Standard comparison

Brix and pH of the rice paste prepared in Example 1 were measured to confirm the final specification of the rice paste. The Brix value was measured from the refractive index corresponding to the weight percentage of sucrose by using a reflux refractometer, and the sugar content was measured using RX-5000a (ATAGO). The pH was measured by an electric method using a pH meter. SevenEasy pH (METTLER TOLEDO) was used as a measuring instrument.

As a result, the final specification of rice paste according to the type of cultivars / cultivars was about 30 ~ 35 Brix and the pH was about 6.0 ~ 6.5. The detailed results are shown in Table 2 below.

Comparison of standard of rice paste

	Breed name	Brix (sugar content)	pH
Domestic	One dish (white rice)	33	6.41
	Weston 17 (brown rice)	35	6.00
	SeoNon 17 (White rice)	35	6.00
Imported	US (White rice)	33	6.36
	Made in China (White rice)	35	6.25
	Thai (white rice)	34	5.91

As shown in Table 2, the Brix values of the rice pastes made from domestic rice No. 17, brown rice, and rice white rice were the highest. However, in case of the rice paste made from Chinese white rice, pH was higher than that of rice brown rice Which is higher than that of the prepared rice paste.

Example  3. Rice Paste  Sensory comparison

In order to compare the sensory characteristics of rice paste, the rice paste prepared in Example 1 was mixed with purified water at a ratio of 30%, and the sensory test was conducted. The sensory test was performed on 20 trained testers on a scale of 5 points (5 points; very good, 4 points; slightly better, 3 points; none, 2 points, not good, 1 point; , Flavor and neck turnability were evaluated.

The detailed results are shown in Table 3 below. There were no significant differences in color between domestic and imported varieties. Seoyong 17 (white rice) was the best in flavor, followed by Seonong 17 (brown rice), one product (white rice) and imported products. In addition, there was no significant difference in the degree of neck turnability, but the product (rice white) and Seonong 17 (white rice) were superior to imported ones.

Sensory comparison of rice paste

	Breed name	color	Flavor	Throwing
Domestic	One dish (white rice)	3.8	3.7	3.8
	Weston 17 (brown rice)	3.7	3.8	3.7
	SeoNon 17 (White rice)	3.8	3.9	3.8
Imported	US (White rice)	3.7	3.6	3.7
	Made in China (White rice)	3.8	3.6	3.7
	Thai (white rice)	3.8	3.7	3.7

When the above results were comprehensively evaluated, it was confirmed that the rice paste was produced by the same manufacturing process, but the sensory differences were found among the varieties. Especially, the flavor of domestic varieties was superior to imported ones. This result can be attributed to the differences in the metabolites produced during the rice - based manufacturing process.

In this way, considering the characteristics of rice varieties in the future, it will be possible to increase the value and utilization of raw materials and to improve the quality of finished products by manufacturing rice paste raw materials.

Example  4. Rice Paste  Nonvolatile component ( GABA ) compare

GABA (gamma-aminobutyric acid) is a major inhibitory neurotransmitter in the central nervous system and is known to exist naturally in animals and foods. In natural foods, it is detected in rice embryos, tea, and malt. Recently, it has been reported that it exhibits diverse functions such as blood pressure lowering, nerve stabilization, and liver function improvement.

The amino acid content of GABA was examined to confirm the nutritional value and health functionalities of rice paste (one product, Seonon 17) prepared from domestic rice showing relatively high sensory evaluation results. For this purpose, nonvolatile components of rice paste were extracted and derivatized and analyzed using GC-TOF-MS.

The detailed analysis method is as follows. 0.05 g of each sample was placed in a falcon tube, immersed in liquid nitrogen, and immediately vortexed in 10 mL of 80% methanol solution. After centrifugation (UNION 32R PLUS, Hanil Science Inc., Incheon, Korea) at 4 ° C and 3500 rpm for 10 minutes, the cells were sonicated (Branson, Danbury, CT, USA) at 70 ° C for 25 minutes. Then, 100 ㎕ of the supernatant was added to 1 mL of chloroform, vortexed, and then sonicated for 20 minutes, followed by centrifugation. 400 μl of the supernatant was completely dried in a centri-vap (Labcono Co, Kanasas City, MO, USA) overnight in a 1.5 mL safe lock tube (Eppendorf, Hamburg, Germany). 50 μl of methoxyamine-HCl (20 mg / mL in pyridine) (Sigma-Aldrich, St. Louis, Mo., USA) was added to the completely dried sample and reacted at 30 ° C. for 90 minutes. After adding 90 ㎕ of 1% trimethylchlorosilane (Sigma-Aldrich) containing N, O-bis (trimethylsilyl) trifluoroacetamide (BSTFA), the reaction was further performed at 70 캜 for 30 minutes. The reaction was carried out in a 1.5 ml auto- MS.

For analysis, TOF pegasus III MS (Leco, St. Joseph, MI, USA) connected to Agilent 6890N GC was used. DB-5MS (30 m Length x 0.25 mm ID × 0.25 μm film thickness, J & W Scientific, Folsom, CA, USA) was used for the analysis. The oven temperature was maintained at 80 占 폚 for 5 minutes and then increased to 10 占 폚 / min up to 180 占 폚. The temperature was maintained at 180 ° C for 5 minutes and then increased again to 240 ° C at 5 ° C / min. Finally, the temperature was maintained at 240 ° C. for 5 minutes and then increased to 10 ° C./min until 290 ° C. and maintained for 10 minutes. The temperature of the injection port was 270 ° C and set to splitless mode. Helium was used as mobile phase gas at a rate of 1.44 mL / min. The mass scan range was set to 30-600 a.m.u. and the scan rate was set to 20 spectra / sec.

As shown in Table 4 below, the content of GABA was in the order of Seosan No. 17 brown rice, Seosan No. 17 white rice, imported acid and one product. Especially, it was confirmed that Seo - nong 17 is more than 10 times higher than that of one dish. The reason for this is that, in the case of Seosun 17, nutrients such as rice bran and ammunition are contained in relatively high content compared to other rice varieties. Thus, it was confirmed that the rice paste prepared with Seosong No.17 is given nutritional value as GABA - containing rice paste, which can contribute to the enhancement of the added value to the rice raw material in the future.

Comparison of GABA components by breed

Breed name	GABA (? -Aminobutyric acid)
One dish (white rice)	0.011 ± 0.004
Weston 17 (brown rice)	0.132 + 0.015
SeoNon 17 (White rice)	0.115 ± 0.005
US (White rice)	0.015 ± 0.002
Made in China (White rice)	0.024 ± 0.002
Thai (white rice)	0.014 ± 0.001

Claims (10)

1) immersing and boiling rice in purified water;

2) adding [alpha] -amylase to the cooked rice;

3) liquefying the rice added with? -Amylase while stirring; And

4) Wet milling of liquefied rice

Wherein the rice paste is produced by a method comprising the steps of:

The method according to claim 1,

Wherein the rice is one product or 17 kinds of rice varieties.

The method according to claim 1,

The above-mentioned rice is 17% by weight.

The method according to claim 1,

Wherein the steaming is carried out at 40 to 70 DEG C for 1 to 2 hours.

The method according to claim 1,

Wherein the? -Amylase is added in an amount of 0.1 to 0.25% by weight relative to the cooked rice.

The method according to claim 1,

Wherein the stirring and liquefaction are carried out in a mixing tank at 50 to 100 DEG C for 1 to 3 hours and liquefied.

The method according to claim 1,

Wherein the wet pulverization is carried out in a micromill so that the weight ratio of rice to purified water is 3: 7 to 4: 6, followed by wet pulverization.

The method according to claim 1,

Wherein the pulverized rice after the wet pulverization step has a particle diameter of 10 to 50 mu m.

The method according to claim 1,

The method for producing the rice paste comprises 4) a step of wet-milling 5) a pressure homogenization of 80 to 170 bar; And 5) high temperature instant sterilization at 90 to 110 DEG C for 10 to 50 seconds.

A rice paste prepared by the manufacturing method of claim 1.

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